corn chowder

How To Make corn chowder

• 1

  Cut up bacon into small pieces (say abt 1/2"x 1/2" or so) and fry in lge pot (Dutch oven size---should be right full when all is done) *****Do Not Drain*****
• 2

  Dice onion and add to bacon. Fry till approx. transparent or less.
• 3

  Cube and cook potatoes in separate pot till done. Keep water, and add to onion/bacon mix.
• 4

  In pot you did your potatoes in, combine can of evaporated milk (cream) and 1 equal can of water. Scald. Add to bacon/onion/potatoes.
• 5

  Add frozen and canned corn and extra cup of water if necessary (likely will be).
• 6

  While stirring, add instant mashed potato flakes to thicken to Chowder consistency, (or your desired thickness but I wouldn't go too thick at this point)
• 7

  Add generous amount of pepper and salt (I don't like a lot of salt or pepper normally but it really works in here)
• 8

  Add approx. 1 Tablespoon or so of Butter.
• 9

  Pot should be nice and full. I like to let it simmer approx. 1-2 hours stirring frequently or if you have a stove element wire thing (you can get them at a Dollar store) to keep your pot off the direct heat then you don't have to watch it "as" closely.
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